Crunchy Chicken Drumettes

Crunchy Chicken Drumettes
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  • 24 very cold chicken drumettes or whole wings
  • 2 Tbs. dry sherry
  • 1 Tbs. minced garlic
  • 1-½ cups water chestnut powder (Guang Xao and Chi-Kong are good brands) or cornstarch
  • About 2-½ quarts canola or other vegetable oil
  • 1 Tbs. minced fresh ginger (unpeeled)
  • ½ tsp. freshly ground black pepper
  • + 5 more ingredients
    • 1 Tbs. minced fresh cilantro
    • 1 large egg
    • 1 Tbs. minced scallions
    • Hot honey mustard (or Dijon mustard flavored with honey) for dipping
    • ¼ cup soy sauce

If using whole wings, cut off and discard the wing tips and the middle part of the wing, saving the first section; this is the drumette. Cut around the tip of the smaller end of the drumette to release the skin and meat. With your fingers, pull the meat down toward the larger end, cutting through...

View full recipe at Fine Cooking


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